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Recipe

Caramel meringue tarts

Nov 29, 2012 1:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Makes 12 Item
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Ingredients

Caramel meringue tarts
  • 12 frozen small sweet tart cases, thawed
  • 1/2 cup sweetened condensed milk
  • 20 gram butter
  • 1 tablespoon golden syrup
  • 2 egg whites
  • 2 tablespoon caster sugar

Method

Caramel meringue tarts
  • 1
    Preheat oven to 180°C (160°C fan-forced). Arrange tart cases on a baking tray. Bake 8-10 minutes, until lightly browned.
  • 2
    Meanwhile, in a small saucepan, combine condensed milk, butter and syrup. Stir over low heat 4-5 minutes, until mixture is thickened slightly.
  • 3
    Spoon mixture evenly into cases. Bake 10-12 minutes, or until golden. Increase oven to 200°C (180°C fan-forced).
  • 4
    In a small bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating, until meringue is thick and glossy and the sugar has dissolved.
  • 5
    Spoon meringue mixture over tarts. Bake further 5-8 minutes, or until golden. Cool slightly before serving.

Notes

If you prefer a stiffer, glossier meringue, add an extra 1-2 tablespoons of sugar to the egg whites.

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